This vegan recipe is a great way to begin introducing some more diversity into yours and your families life.
With many variations, there are options for everyone. This recipe was created in conjunction with Nat from Prep Plant Based Meals for our Monthly Business Chats.
Ingredients: Serves 5:
2 tbsp olive oil
5 garlic cloves minced
2 chillies diced
400g coconut milk
1 can cannellini beans
1 tbsp brown sugar
2 tbsp dried Italian herbs
1 500g pack spaghetti
Basil leaves shredded
Salt & Pepper to taste
200g green peas (roughly 2 cups)
punnet of cherry tomatoes
Sausages of choice
If adding sausages, cook these first to packet directions.
Fill a pot with water, generously salt the water and bring to the boil, once at a rolling boil, cook your pasta to packet instructions.
Heat a frying pan with oil on medium heat, add the minced garlic and chilli and fry until aromatic (2-5 minutes).
Open your can of cannellini beans, drain and rinse them. Add them to your pan to brown them off.
Zest your lemon into a small side bowl.
Once the beans are browned off, add 1/4- 1/2 cup of pasta water, the tomatoes, sugar, lemon juice and Italian herbs to the pan and heat for a further around 5 minutes. Season with salt and pepper.
Combine your sauce and coconut milk in a blender and blend until smooth.
Drain the pasta and return to the pot, pour over your Coco-Tom sauce, and stir through, season with salt pepper, lemon zest, and half of your basil.
If you have chosen any additions, now is the time to add them to your pasta, Serve, sprinkle over the remaining basil and enjoy.